Sunday, February 3, 2008
Goat Fever! Oh, yeah, and dinner at Ron's.
I've got a bad case of goat fever. And it's all Herby's fault. Yeah, that's right, the goat's name is Herby (I call him Herby Poo and Puffy McPufferHerb in my mind) and I have a major crush on him.
Herby belongs to my heart, but he lives with Ron & Michelle (we have an open relationship). Thankfully they hosted the last Dinner Club, so I had a chance to canoodle with the Herbster once again.
For this dinner we each picked a recipe from the Best of Gourmet 2000 cookbook. I made Moroccan Chicken with Preserved Meyer Lemons and Green Olives. Readers, preserved lemons don't grow on trees, so I had to get hella Amish and preserve those puppies myself. Good thing it was easy, but sounds totes hard so people are totes impressed.
You simply boil those Meyer Lemons for five minutes, cut 'em into sections, roll them in lots of coarse salt, shove them in a (pickle) jar and drown them in lemon juice. Five days later: preserved! Now you can eat the peels; puckery, salty and soft.
As dull and drab as the dish may look, the salty lemon and pimento stuffed olives brighten up the turmeric stained chicken. Add some sauted mushrooms and onions, and you've got a comforting and super flavorful dish. Just don't overcook (oddly, just some of) the chicken (dammit!) or you'll be sorry.
Hey! Wanna know what my fellow Foodaholics cooked? No? You don't? You only care about what I make? Oh reader, that's sweet, but just so rude! Go on, take a looksie:
That there on the left is what we like to call a Salmon and Leek Pie. Mmmm....piiiiiie. It's topped with a sour cream chili sauce. Oh, and that down below? That's a little Beet, Jicama and Citrus Zest salad with garlic yogurt dressing...on endive.
Coming up on your left, my favorite dish of the night: Puff pastry smeared with lotsa creamy goat cheese, topped with caramelized onions and sage. Mmm! Dan cooked the onions down with Sherry, and they took on a deep, intense, almost meaty, flavor.
Coming up on your right, we've got your classic Ratatouille heaped atop a pile of pasta.
And for dessert, some Hot Banana Creme Brulee, freshly caramelized by way of blowtorch.
Not even a dinner this delicious could cure my goat fever. xo